Wordless Weekend: Terrine! Genius! Thank you!

Frozen terrine: Layers of blueberry-Lillet frozen yogurt alternated with basil- and lemon balm-infused custard ice cream, and some gingersnap crumblies.

Sounds good? Tastes even better. BEHOLD.



Blueberry-Lillet Frozen Yogurt
adapted from Perfect Scoop*

3 c. fresh blueberries
1 1/2 c. greek yogurt (I used non-fat, your choice)
3/4 c. sugar
2 tbsp. Lillet OR 1 tbsp. lemon juice and 1 tbsp. orange juice
pinch salt

Put all ingredients in blender. Whiz until smooth. Pour through a fine mesh strainer to get seedy bits and big skin chunks out. Chill mixture in fridge until nice and cold, then frozenify according to your machine’s instructions


Basil- and Lemon Balm-Infused Frozen Custard
adapted from Perfect Scoop

2 c. cream
1 c. milk
1 c. sugar
6 large egg yolks
10 basil leaves
10 lemon balm leaves
pinch salt

Put 1 cup of the cream and all the milk and sugar in a saucepan with 8 each of the basil and lemon balm leaves and the salt. Whisk to combine, heat until hot but not simmering, remove from the heat, cover and steep for 40 minutes.

Strain the herbs out.

In a medium bowl, whisk the egg yolks to combine them. Slowly pour in the still-warm cream mixture, whisking the whole time.

Return the egg-infused cream mix to the saucepot along with the remaining herbs and heat over medium heat, stirring constantly, until it thickens and coats the back of your spoon/spatula.

Run the mix through a mesh strainer into a large bowl. Add the remaining cup of cream, whisk to combine.

Chill in an ice bath, then chill in the fridge until it’s good and cold. Frozenify according to your machine’s instructions.

Want a terrine? Layer ’em in a parchment-lined loaf pan.


[tags]ice cream, frozen yorgut, recipes, blueberry, basil, lemon balm, terrine[/tags]

12 thoughts on “Wordless Weekend: Terrine! Genius! Thank you!

  1. Oh. My. God.

    That might not have been better than sex 20 years ago. Now, it looks like it just might be. I am off to find an ice cream freezer.

  2. I had this for breakfast. The tart blueberry frozen yogurt part could be devoured on its own. But combining it with the creamy, basil-y goodness of the ice cream was crazy awesome. You should all make this immediately.

  3. YUM. Do you have TWO ice cream makers? Or did this take a few days? Or did you just scrape it out really well in between?

  4. kay, please let us know your findings.

    colloquial, you’ll have to pry this out of my cold, dead, ice-cream-sticky hands.

    bri, thanks! you’ve erased my guilt over not saying anything about what it tasted like.

    lissa, no, just one. took about a day, as i had to wait the the bowl to totally re-freeze. it’s close but can’t quite manage 2 batches in a row.

  5. As a recipient of a healthy slab of this stuff (it’s often nice to live upstairs) I’m here to tell you it tastes as good or possibly better than it looks.
    thanks michelle!

  6. There’s no doubt about it – this is a triumph. A TRIUMPH, I say. Jolly well done.


    It’s a shame, though, about the mention of Lillet again. As I’ve said before, in the UK ‘Lillets’ are a, ahem, feminine hygiene product. Which I absolutely don’t want in my frozen terrine, strangely enough. So I’ll stick with the lemon/orange juice blend, if it’s all the same to you.

  7. Oh my god. This is by far my favorite looking of the desserts you have put up. By frozenify do you mean you need an ice cream machine to make it though? Because I don’t have an ice cream maker but I want that.

  8. john, yay! thanks for the praise.

    forkful, i can see how it’s unfortunately, it just doesn’t occur to me. i mean, it’s french. why would the brits use it to name a Very Special Product?

    toontz, thanks! let know how you like it if you end up trying it out.

    ben, it had not been viewed, but i fixed that.

    luky, yup, you do. one’s frozen yogurt and the other’s ice cream.

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